4 lg. green onions, with about 1 inch of green tops included, minced
1 1/2 tbsp. curly parsley, minced
1 1/2 tbsp. fresh chives, minced
2 tbsp. unsalted butter
1/8 tsp. cayenne pepper
1/8 tsp. white pepper
1/2 tsp. salt, less or more to taste
1 tbsp. cornstarch mixed with 1/4 c. water
1 lb. crawfish tails
1 1/3 c. half & half cream
Cooked white rice, hot - 3 or 4 servings

After husking, score down rows of kernels with sharp knife (or use a kernel remover tool; then scrape the "hearts" or "milk" from the cobs with the bowl of a spoon.

In large frying pan melt butter, add green onions and saute until transparent (do not brown). Add cayenne and white peppers and salt. Add corn and half and half cream mix. Heat to simmer and cook 5 to 10 minutes until corn is tender. Add cornstarch and water mix, stir until corn thickens.

In separate pan simmer crawfish just 3 minutes. Remove with slotted spoon and add to corn mixture (freeze crawfish juice for gumbo). Add minced parsley and chives, simmer 4 to 5 minutes. Taste for salt and pepper (may want to add a bit more cayenne) and adjust consistency if necessary (should be thick enough to surround rice and thin enough to mix with rice when eating - medium thick).

On hot plates put mound of hot rice in center, garnish with sprig of parsley, spoon Maque Choux in a ring around the rice.